Sunday Slow Cooker Cuban Beef And Peppers Food

CUBAN SHREDDED BEEF (SLOW COOKER)

Steps:

• SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.
• FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
• TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.

CUBAN-STYLE PEPPER STEAK IN A SLOW COOKER

Steps:

• 1. In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, salt, and pepper. Stir in the tomatoes (with liquid), onion, bell peppers, garlic and capers. Nestle the steak among the onions and peppers, pushing the beef down so it's covered as much as possible. Secure the lid, and cook on Low heat for 6 to 7 hours or on High heat for 4 to 5 hours.
• 2. About 20 to 25 minutes before beef is done, prepare the rice according to package directions.
• 3. While the rice is cooking, use two forks to shred the beef. Add the olives and olive brine to the beefy mixture, and stir several times to thoroughly incorporate the shredded beef into the other ingredients.
• 4. For each (of 4) servings: Place about 1/2 cup cooked white rice in center of a plate. Use a large ladle or serving spoon, and spoon the beefy pepper mixture over the rice. Garnish with chopped cilantro, and serve immediately while still hot.